Quiche lorraine!

Main Dish

6 servings

Easy

1 h 45 m

655 Kcal

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Master the Ultimate French Classic: Authentic Quiche Lorraine! This elegant dish, originating from the Lorraine region of France, combines buttery pastry with a silky custard filled with smoky lardons and Gruyère cheese. While many variations exist, this recipe stays true to the traditional combination that made this quiche a breakfast and brunch favorite worldwide.

Ingredients

For the Pastry:

• 1 1/2 cups all-purpose flour
• 8 tablespoons cold butter, cubed
• 1/4 teaspoon salt
• 3-4 tablespoons ice water
• 1 egg for egg wash

For the Filling:

• 6 large eggs
• 2 cups heavy cream
• 1 cup whole milk
• 8 ounces thick-cut bacon or lardons
• 1 cup Gruyère cheese, grated
• 1 shallot, finely minced
• 1/4 teaspoon nutmeg
• Salt and white pepper to taste

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Preparation

• Make the Pastry
  Pulse flour, butter, and salt in food processor until crumbly. Add ice water until dough forms. Chill 30 minutes.
• Prepare the Crust
  Roll dough, fit into 9-inch tart pan. Freeze 15 minutes. Blind bake at 375°F for 20 minutes.
• Cook the Lardons
  Cook bacon until crisp. Drain on paper towels. Sauté shallot in a small amount of bacon fat.
• Make the Custard
  Whisk eggs, cream, milk, nutmeg, salt, and pepper until smooth.
• Assemble and Bake
  Scatter bacon and cheese in crust. Pour custard mixture over top. Bake at 350°F for 35-40 minutes until just set but still slightly wobbly.

Observations

Pro Tips

Keep pastry ingredients cold
Don’t overwork the dough
Prebake crust to prevent soggy bottom
Let custard come to room temperature before baking
Test doneness by gentle shake – center should wobble slightly

Storage
Can be served warm or at room temperature. Refrigerate for up to 3 days. Reheat gently in 325°F oven.

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